Well, winter is definitely here. The temperature dipped below 0 C here outside Stockholm about a week ago, and on Monday we had quite a bit of snow. The white blanket has made our days literally shinier but the chilly weather certainly brings challenges to us raw-food lovers. Brrrrrr!
Since the arrival of the cold weather I have found it much more tempting to want to eat cooked food, but while I am doing well at generally keeping high-raw (not because I ‘have to’ but because I know I feel better from it) I am going through a very picky stage. To keep off the cooked food, the raw alternative definitely has to be more tempting, with no tolerance towards any food that has gone past its best or that doesn’t appeal to my senses – no matter how healthy it is!
So I have to admit that the large head of broccoli that we got with the organic veg box had not been looking that attractive whenever I opened the fridge this week. And to be honest, if it hadn’t have come with the box, it wouldn’t have been lounging around in my fridge at all, as it certainly wouldn’t have found it’s way into my shopping basket.
But I couldn’t let it go to waste, so the other evening I thought I would marinade it. I am sure subconsciously I was thinking that it would put my mind at ease for another day: ‘if I marinade this then it can sit and tenderise in the sauce for a day and I don’t have to think about eating it now at least!’ Sneaky Miss Best!!
However, I am blessed with magic culinary fingers (ha ha, I but jest, I am not that conceited!) so I accidentally turned the unappetizing broccoli into something so yummy that I even got a bit possessive when Christoffer wanted some! It didn’t even make it to the next day as we ate it all that night. And it was so surprisingly tasty that I had to make it again the next evening, so that I could enjoy it once more and so that I could write down the recipe and take a photo to share with you! After all, broccoli is so amazingly good for us (full of vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber), that if I can inspire at least one other person to ‘squeeze’ down a generous portion this week, then I shall sleep well at night!
What I really liked about it (apart from the fact I felt really good and balanced after eating it) was that it had all the characteristics of a naughty cooked snack: crunchy, oily, salty, spicy and full of flavour; so it really hit the spot!
So here it is, dear Reader. Do enjoy, and if you are still chilly after eating this (despite all the warming spices), then do make yourself a nice cup of herb tea to warm you up!
Serves 1 as a main meal / 2 as a side dish
One small head of broccoli
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper
1/4 teaspoon turmeric
1 teaspoon curry powder
½ teaspoon cumin powder
Chili powder to taste
3 tablespoons nutritional yeast flakes
250g cherry tomatoes
Wash your broccoli. Cut off the stem and trim away any hard knobbly bits, then thinly slice the stem and the head. Place in a bowl and pour on the lemon juice, oil and salt and give it a little massage. Add the remaining ingredients and give it a little rub to make sure all the bits of broccoli are coated. Allow to marinade for about 30 minutes and serve with halved cherry tomatoes.
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